Crescent Roll Taco Bake
Tex-Mex Wedge Salad
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 (10-oz) can enchilada sauce
- 1 (1-oz) envelope less sodium taco seasoning mix
- 2 (8-oz) cans refrigerated crescent roll dough
- 1 (8-oz) pkg shredded Mexican blend cheese
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F. Cook beef and onion in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in enchilada sauce and taco seasoning; cook 5 minutes or until slightly thickened.
- Meanwhile, press 1 can crescent rolls into a greased 11- x 7-inch baking dish; pressing perforations to seal. Bake 15 minutes.
- Spoon meat mixture over crust; sprinkle with cheese.
- Unroll remaining can of crescent dough; press into an 11- x 7-inch rectangle, pressing perforations to seal. Press dough over cheese to edges of pan to seal, and brush with egg.
- Bake 25 minutes or until golden brown. Let stand 5 minutes before serving.
Side Dish Ingredients
- 1 cup Ranch dressing
- ½ tsp ground ancho chile powder
- 1 head iceberg lettuce, cut into 6 wedges
- 2 tomatoes, chopped
Side Dish Instructions
- Stir together Ranch dressing and ancho chile powder.
- Divide wedges among 6 plates; drizzle with dressing, and sprinkle with tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
599
|
167
|
766
|
| Fat (g) | 34 | 15 | 49 |
| Sat. Fat (g) | 15 | 2 | 17 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 42 | 7 | 49 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 1370 | 364 | 1734 |
| T. Sugs (g) | 13 | 4 | 17 |
| A. Sugs (g) | 5 | 0 | 5 |
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